Risking Stuck Fermentation?

[itsbobbyagain]

Should I expect a stuck fermentation.

1 Gallon Organic Apple Juice
1lb Dark Brown Sugar, boiled to a syrup. (I got the quantity way wrong but want to roll with it).
Safale US-05 (rehydrated per instructions) pitched half of starter.
Fermenting at 68-71 degrees in a fermenting chamber (Externally controlled mini fridge).
OG:10.084

Fermentation has started several hours after pitching. Just curious if I should consider adding yeast nutrients to prevent a stuck fermentation.

 

[Pickled_Pepper]

i wouldn't worry about it getting stuck. with everything you've posted you should be fine. you could even drop your temps down to mid 60s if you want to slow it down a little. keep in mind that your temps will rise during active fermentation and you could be pushing mid to upper 70s.

 

[itsbobbyagain]

Thanks for the reply. I'll slowly crank it down to mid 60's and see what happens. So far it's bubbling away.

I was considering running to my LHBS and picking up a yeast nutrient of some sort, but I figure for the $8 in gas it will cost me to get there, to save a batch that may not be that great anyway, I could just start another batch.

 

[Pickled_Pepper]

yep, it's only a gallon. let it go and see what you get. maybe even start another gallon without sugar and see the differences.

 

[itsbobbyagain]

It's been about a week and it's still bubbling. I roused they yeast a couple of times to get them back in suspension. So far so good and it smells really good.

 

[Randzor]

What do you mean by roused the yeast? Why would you want dead yeast in suspension?

 

[itsbobbyagain]

I read somewhere that rousing the yeast (just swirling the liquid slightly) puts some of the remaining healthy ones back in suspension where they can continue to do their work. It was an article on preventing stuck fermentation in high abv recipes.